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Healthy Buffalo Chicken Rice Bowls - Spicy, Satisfying, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts (or thighs if you prefer)
  • Buffalo Sauce: 1/2 cup hot sauce (like Frank’s RedHot) + 2 tablespoons melted butter or ghee
  • Seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Rice: 2 cups cooked brown rice or white jasmine rice (about 1 cup dry)
  • Veggies: 1 cup shredded carrots, 1 cup chopped celery, 1 cup chopped cucumber, 1 cup shredded red cabbage
  • Greens (optional): 2 cups chopped romaine or spring mix
  • Beans (optional for extra fiber): 1 cup canned chickpeas, drained and rinsed
  • Healthy Creamy Drizzle: 1/2 cup plain Greek yogurt, 1–2 tablespoons lemon juice, 1 teaspoon dried dill, pinch of salt and pepper
  • Blue Cheese or Feta (optional): 1/4 cup crumbled
  • Avocado (optional): 1 sliced avocado or 1/2 cup guacamole
  • Green Onions: 2–3, thinly sliced
  • Olive Oil: 1 tablespoon for cooking
  • Lime Wedges: for serving

Method
 

  1. Cook the rice. Rinse the rice and cook according to package directions. Fluff and set aside. Keep warm or cool for meal prep.
  2. Mix the buffalo sauce. In a small bowl, combine hot sauce and melted butter or ghee. Taste and adjust heat by adding more hot sauce or mellowing with a splash of honey if desired.
  3. Season the chicken. Pat the chicken dry. Sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.
  4. Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes per side, depending on thickness, until nicely browned and cooked through. Let rest for 5 minutes, then slice or dice.
  5. Coat with buffalo sauce. Toss the warm chicken with the buffalo sauce until evenly coated. Reserve a little extra sauce for drizzling, if you like.
  6. Make the creamy drizzle. Stir together Greek yogurt, lemon juice, dill, salt, and pepper until smooth. Thin with a teaspoon of water if needed.
  7. Prep the veggies. Chop celery, cucumber, cabbage, and carrots. Slice green onions and avocado.
  8. Assemble the bowls. Start with a base of rice and greens. Add buffalo chicken, then pile on the veggies and chickpeas. Drizzle with the yogurt sauce and any extra buffalo sauce. Top with green onions and a sprinkle of blue cheese or feta, if using. Squeeze a lime wedge over the top.
  9. Serve. Taste and adjust salt, add more lemon or lime, and enjoy while the chicken is warm.